A chef from trucks on the road is the revolution "bustaurant"

NEW YORK - What happens when you meet the demand and supply? He explains it a law of economics: it determines a market price. And when they meet two offers? For economies around the world would be paralysis: try to imagine a planet where there are no restaurants and only willing to pay to sit at the table.

Well, the miracle could only happen in the land of eternal frontier. In America? More. In California: the final frontier. The recession had led to the crisis of the many restaurants and chefs were found for a walk. But the recession had led to the crises of that particular restaurant that here in America has always gone very strong and it's called street food: because there were fewer employees and workers to serve the route for the road.

So the trucks of pizza or hot dog vendors were left to rot in the garage. And the chef to rot at home. The fall in demand has reduced the offerings: and on those trucks on sale dived prelibatissimi cooks who naturally have lowered their demands - from the account to gain. On the other hand already had a walk at least behind the stove.

The adventure of Le Truc, for example, is born. What is it? Ear to the name: Le Truc is the translation into French of course, macaroni and of course, the mother tongue of the kitchen, the "truck", the Anglo-Saxon truck. It is the first Le Truc "bustaurant" in San Francisco. A bus restaurant.

If Mohammed will not go to the mountain is the mountain going to Mohammed: on four wheels. The chef Hugh Slick before going on the road had references of high rim: Culinary Institute of America had studied with the fairy of Italian cuisine Marcella Hazan. Then he lent his art to refined restaurants and curious-owners as a journalist and writer Christopher Hitchens.

Now he was put into the street. The rest just do the math. Open a real restaurant here in America will cost from $ 850 to a million and a half of rent, employees, and goodwill. Go on the road will cost more than 200 thousand dollars, maybe even less if the restaurant, sorry, the truck is used, and does not cost you more than 90 thousand dollars.

The main sacrifice in the bottom right now is just the start: that, as we know, is also a term motor. Of course if you want to jump in haute cuisine is not enough the old pickup truck with which you serve sausages and kebabs. Le Truc those things are delicious. Agedashi tofu. Foie Gras.

Mica stuff that you can cook with the trucks that we saw at town festivals - and the Unity party. So a company that specializes in food supplies by road, the AA Cater Truck in Los Angeles, now has run rispecializzata in setting extra. End up on a pickup truck that first cost 124mila dollars now costs you twice as well: 240 thousand.

But evidently worth the investment: the union of the two offers is generating a growing demand. The metamorphosis of the trucks told the New York Times is emblematic. But the success of the food truck explain many other examples. Take right at the The New York Tavern On The Green. Strangled by the recession to the local historian of Central Park has closed.

The common property owner has transformed the structure into a kind of tourist office. And where was the garden of the famous restuarant overwinter vans hours of street food. Crowded with snow. Besides food of the poor from the street food has become fashionable. The metropolis of Jean-George and Lidia Bastianich opened the Truck Food Festival where the trucks go to Burger challenged the infiltrators The Krave - which will also be very good but they are from neighboring Jersey City for New Yorkers say it is worse than the Baluba.

Not only that. Now Wafel Dinges is a trademark and that if the beats Starbucks. And Jiannetto Pizza Truck will churn out the delicacies of Saraghina not, however, is parked in Midtown and saves you the trip to Brooklyn. In short, the phenomenon is such that there is even, and I thought, an application for the iPhone, FoodTrucker, letting you know thanks to MySpace where your truck is passing the heart (and your liver): the service is available Austin, Boston, Cincinnati, Los Angeles, Portland, Seattle, Washington and San Francisco and New York of course, that the street food is the capital.

Josh Tang, an entrepreneur at all of San Francisco, speaks not a case of "mobile", a term hitherto used only for mobile phones, to define the new trend. And the new business. He even pulled up a company, Mobi Munch, which provides up to half a thousand trucks in tutt'America. It is a kind of franchise contracts with renewable from month to month, and a chest computed bringing together from all corners of the U.S.

portion of its proceeds in his company there in California. Sure, there's just that small detail: the kitchen is more specialized, more chef lands on the food truck, plus the van must adapt. Here is the grill for the poulet roti. Here are the fireworks for the teppanyachi. Fortunately, you can save on other costs to begin with, and mica is short, the toilets.

• Le Truc's Bustaurant Serves Up Cuisine On a Re-purposed Bus (29/11/2010)
• Le Truc 'Bustaurant' Seats 12, Sells Out Fast (30/11/2010)
• The Vehicle of Street Food Is Getting an Overhaul (15/01/2011)
• La Rivoluzione che non Sappiamo Pensare (26/11/2010)
• Korporate Kelly teams up with Trattoria La Strada! (07/01/2011)